Canned Fruit Smoothie

We love smoothies, but fresh fruit costs too much in the wintertime. Other than a case of oranges, we buy very little. In the summer we can rely on the garden. Coincidentally, I have put up plenty of jars of fruit that have been just sitting on the shelf. It finally dawned on me that there was a connection. This is the recipe I use now:

Ingredients

1 quart of home-canned fruit

1 pint of plain (homemade) yogurt

1 cup to 2 cups crushed pineapple

honey to taste

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Directions

Put everything in the blender and liquefy it. If you like a thicker smoothie, drain the syrup off the fruit before putting it in the blender. If you leave it in, you don't need as much honey.

Makes 6 cups. Serve cold. If you put the jar of fruit in the refrigerator for a couple of hours first, your smoothie will already be chilled.